Recipe: Appetizing Vickys Scottish Scones, Dairy, Egg & Soy-Free

Vickys Scottish Scones, Dairy, Egg & Soy-Free. Coconut Scones AKA The Best Vegan Scones Ever! Beat egg until frothy, and mix in melted butter or margarine and milk. Better still, these scones are so good that you will never need to make scones the hard way again!

Some argue that tattie scones should not include egg, but adding the egg helps to glue the potatoes Recipe Variations. Make gluten- and dairy-free fadge by switching to gluten-free flour and baking soda. My grandmother is Scottish and her family made GREAT scones. You can cook Vickys Scottish Scones, Dairy, Egg & Soy-Free using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Vickys Scottish Scones, Dairy, Egg & Soy-Free

1. You need 225 grams of plain flour.
2. You need 2 tsp of baking powder.
3. It's 1 pinch of salt.
4. Prepare 75 grams of soft cubed sunflower spread, gold-foil Stork margarine or butter.
5. It's 40 grams of golden castor sugar.
6. Prepare 2 tbsp of rice milk or as required.

In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. See more ideas about Cheese scones, Cheese scone recipes, Savory scones. · Eggs Over Hard are fried eggs that have been cooked through so that the yolk is no longer runny. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase.

Vickys Scottish Scones, Dairy, Egg & Soy-Free step by step

1. Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with parchment paper.
2. Sift the flour, baking powder and salt into a large mixing bowl..
3. Add the dairy-free spread (butter if not on a dairy-free diet) and rub into the flour with your fingers until it resembles breadcrumbs.
4. Mix in the sugar, than add 2 tablespoons of preferred milk to start with and hand knead until a dough starts to form.
5. The dough should be easily shaped but not wet, add more milk if required.
6. Flour a surface and roll out the dough so it's 1 inch thick, this is the secret to the scones rising. Use a 2 inch fluted round cutter.
7. Keep rolling the left over dough to get as many scones cut out as possible. You should get at least 10.
8. Put the scones on the greased tray and brush the tops with a little more preferred milk to glaze, then bake for 10-12 minutes or until well risen and golden.
9. Best eaten warm, split in half with butter or clotted cream (cashew cream recipe on my profile) and raspberry jam!.
10. Freeze if not being all used the same day, they only keep a couple of days otherwise.
11. These are my gluten-free versions https://cookpad.com/us/recipes/338167-vickys-plain-scones-gluten-dairy-egg-soy-free https://cookpad.com/us/recipes/337840-vickys-fruit-scones-gluten-dairy-egg-soy-free.

All our articles and reviews are written independently by the Netmums editorial team. This order is for one dozen English-style scones--traditional as they come. These scones are rich, crumbly but soft, made with a hard northern flour, butter, baking powder, sugar, salt, milk, and egg. Scones are most commonly made plain or with currants. Tattie scones (potato scones) are a very simple concoction, widely made in Scotland.